Portabella Stroganoff
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian stroganoff with portabella mushrooms and fettuccine in a creamy, tangy sauce enriched with red wine and soy sauce. Hearty and deeply savory, it rivals the beef original.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces uncooked fettuccine or egg noodles
- 2 tablespoons olive oil
- 1 onion (diced)
- 2 cloves garlic (minced)
- 4 large portabella mushrooms (about 1 pound, cleaned, stemmed, halved and sliced)
- 3 tablespoons all-purpose flour
- 1/2 cup red wine
- 1 1/2 cups vegetable broth
- 2 teaspoons Tamari or soy sauce
- 1 teaspoon vegetarian worcestershire sauce
- 1/4 teaspoon liquid smoke
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon Black Pepper
- 1/2 cup plain Greek yogurt (or sour cream)
- 2 tablespoons minced fresh parsley
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 771mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 648mg
- Calcium
- 120mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 771MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.